TRANSFORMATIONAL PROCESSES IN THE GENERAL FOOD SYSTEM (in the example of the catering system in the late 19th and early 20th centuries)

Authors

  • Nasirov Bunyod Uralovich Ph.D., Associate prof., Jizzakh branch of the National University of Uzbekistan, Uzbekistan

DOI:

https://doi.org/10.17605/OSF.IO/KYCWJ

Keywords:

teahouse, restaurant, buffet, catering, service, Soviet government

Abstract

In the article, the author describes the changes in the catering system in the late 19th and early 20th centuries, the emergence and development of new types of service in the industry, and the reaction of the population to these changes.

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Published

2022-11-03

Issue

Vol. 3 No. 10 (2022): wos

Section

Articles